6 first-course servings

Ingredients

• 4 cups reduced-sodium fat-free chicken broth,
  divided
• 1 pound new red potatoes, unpeeled, halved
• 1 each: medium leek (white part only), poblano and jalapeño chili
• 6 cloves garlic, peeled
• 11/2 teaspoons ground cumin
• 1/2 teaspoon each: chili powder, dried oregano leaves
• 1/2–3⁄4 cup 2% reduced-fat milk
• 1 tablespoon cornstarch
• 1/4 cup chopped cilantro
• Salt, to taste

Method

Combine all ingredients, except milk, cornstarch, cilantro, and salt, in 6-quart slow cooker; cover and cook on high 4 to 5 hours. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Process soup in food processor or blender until smooth. Stir in cilantro; season with salt. Serve warm or chilled.